1 cup water
1/2 cup vegetable oil
1/2 teaspoon salt
1 cup all-purpose flour
4 Large Chino Valley fresh eggs
Preheat oven to 400°F. Spray muffin or popover pans with release spray.
In blender, combine water and oil. Add salt and flour, blending until well mixed.
Add eggs, one at a time, and blend.
Pour into muffin or popover pans, filling about 3/4 full.
Bake 25 minutes.
Makes 12 standard muffin-size popovers.